Toasted Butter Pecan Cake
From residenthypnotist 15 years ago
- 30 minutes to make
- Serves 10
If you like pecans you'll love this cake
Ingredients
- cake shopping list
- 1 1/3 CUPS pecans (CHOPPED) shopping list
- 1 ¼ CUPS butter (SOFTENED) shopping list
- 3 CUPS SIFTED ALL PURPOSE flour shopping list
- ½ TSP salt shopping list
- 2 TSP DOUBLE ACTING baking powder shopping list
- 4 eggs shopping list
- 1 CUP milk shopping list
- 1 TSP vanilla shopping list
- frosting shopping list
- ¼ CUP butter (SOFTENED) shopping list
- 1 LB POWERED sugar shopping list
- 1 TSP vanilla shopping list
- 4-6 TBS evaporated milk OR CREAM shopping list
- 2/3 CUPS OF pecans (CHOPPED AND toastED) shopping list
How to make it
- CAKE
- Toast pecans (add 2/3 cups of pecans for frosting to these) in ¼ cup of butter in 350% oven 20 to 25 minutes. Stir frequently.
- Sift flour with baking powder and salt.
- Cream 1 cup of butter; gradually add sugar, creaming well.
- Add eggs, one at a time, blending well after each.
- Add dry ingredients alternating with milk, beginning and ending with the dry ingredients. Blend well after each addition.
- Stir in vanilla and pecans.
- Turn batter into three 9 or 8 inch round layer pans and bake at 350%
- 25 to 30 minutes.
- FROSTING
- CREAM ALL INGREDIENTS EXCEPT MILK, ADD MILK 1 TBS AT A TIME TO DESIRED SPREADING CONSISTENCY. STIR IN
- PECANS. FROST CAKE.
- ENJOY!
People Who Like This Dish 1
- flo1 Old Bridge, NJ
- residenthypnotist Tulsa, OK
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